2/3 C. sliced carrots
1/2 C. diced onions
2 garlic cloves minced
3 C. chicken broth
1 1/2 C. diced green cabbage
1/2 C. green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 C. diced zucchini
In a large sauce pan saute carrots, onion, and garlic over low heat for 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt, and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Stir in the zucchini and continue to heat soup for 4 minutes.
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